Thousand Island Buttermilk Dressing Recipes
THOUSAND ISLAND DRESSING
Make and share this Thousand Island Dressing recipe from Food.com.
Provided by Graybert
Categories Salad Dressings
Time 10m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Combine all of the ingredients in a small bowl. Stir well.
- Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend.
THOUSAND ISLAND DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 1 1/4 cups
Number Of Ingredients 9
Steps:
- Make a paste with the garlic and 1/4 teaspoon of the salt by crushing them with the side of a chef's knife. In a small mixing bowl, whisk together the garlic, mayonnaise, chili sauce, ketchup, onion, relish and egg until combined. Season with salt and pepper to taste. Use now or store covered in the refrigerator for up to 2 days.
THOUSAND ISLAND SALAD DRESSING
For a lower-fat version, replace the sour cream with low-fat plain Greek yogurt.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 5m
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together buttermilk, sour cream, and mayonnaise until smooth. Whisk in ketchup and relish. Season to taste with salt and pepper.
Nutrition Facts : Calories 46 g, Fat 4 g, Protein 1 g
THOUSAND ISLAND BUTTERMILK DRESSING
This is the best home-made Thousand Island dressing I've ever had. I always keep a container of dried buttermilk powder in the fridge so that I can make this at the last minute, if I need to. Cook time is the time it takes to boil the egg.
Provided by Hey Jude
Categories Salad Dressings
Time 23m
Yield 1 cup
Number Of Ingredients 11
Steps:
- In a bowl, combine chili sauce, onion, pickle, lemon peel, horseradish, mayonnaise, and egg.
- Stir in dry buttermilk until dressing is of desired consistency.
- Season to taste with garlic salt, pepper and hot pepper seasoning.
- If made ahead, cover and refrigerate for up to 10 days.
THOUSAND ISLAND DRESSING
Provided by Julia Reed
Categories easy, quick, condiments
Time 5m
Yield About 1 1/2 cups
Number Of Ingredients 9
Steps:
- Combine the egg, mayonnaise, chili sauce, olives, 1 tablespoon pickle, the onion, parsley and 1/2 teaspoon lemon juice in a mixing bowl and blend well. Taste and season with salt and pepper. Add more chopped pickle and lemon juice as desired.
Nutrition Facts : @context http, Calories 594, UnsaturatedFat 52 grams, Carbohydrate 7 grams, Fat 62 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 9 grams, Sodium 845 milligrams, Sugar 4 grams
THOUSAND ISLAND DRESSING
This Thousand Island Dressing recipe is so much better than the store bought.
Provided by The Southern Lady
Categories Dressing
Time 10m
Number Of Ingredients 9
Steps:
- Stir together all ingredients with a spoon in a bowl.
THOUSAND ISLAND DRESSING
Stirring a little chile paste into an otherwise classic Thousand Island dressing tones down its sweetness slightly, adding a very gentle bite. For something spicier - and for a noticeable pepper punch - substitute up to 2 tablespoons chile sauce for ketchup. Or, for something sweeter and more mellow, leave out the chile sauce entirely. Other great additions here include a dash or two of Worcestershire sauce or a spoonful of mustard.
Provided by Melissa Clark
Categories sauces and gravies
Time 15m
Yield 1 3/4 cups
Number Of Ingredients 8
Steps:
- In a medium bowl, whisk together all ingredients. Taste and add more salt, vinegar and chile paste, if needed. Use sauce immediately or refrigerate in an airtight container for up to 2 weeks.
- Use as a salad dressing for sturdy, juicy greens, like an iceberg wedge or shredded cabbage, or instead of straight mayonnaise in potato salad, egg salad or tuna salad. Use it to top hard-cooked eggs, hot dogs or avocados. Spread in sandwiches, especially a tomato sandwich or a BLT.
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- In a medium bowl, whisk the mayonnaise with the buttermilk, ketchup, sweet pickle relish and Worcestershire sauce. Season with the salt, pepper and cayenne and refrigerate until chilled.
- In a medium bowl, cover the onions with the buttermilk and let stand for 10 minutes. In a shallow dish, generously season the flour with salt and pepper.
- In a medium cast-iron skillet, heat 2 inches of vegetable oil to 350?. Drain the onions in a colander, then dredge them in the seasoned flour. Transfer the onions to a strainer and shake off the excess flour. Working in 3 to 4 batches, fry the onions in the hot oil until golden brown, about 2 minutes per batch. Using a wire skimmer, transfer the fried onions to paper towels to drain. Season with salt.
- Arrange the iceberg wedges on 2 large platters. Top each wedge with a generous tablespoon of the dressing and crispy onions and serve immediately.
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